Pork adobo with napa cabbage
Prep 10 min
Total 25 min
Makes 4 Servings
Updated Jan 11, 2016
Chatelaine
Ingredients
3 tbsp
2
pork tenderloins, cut into bite-size chunks
4
garlic cloves, minced
1/2 cup
1/3 cup
cider vinegar
1/4 cup
4 tsp
2
green onions, sliced diagonally
8 cups
sliced napa cabbage
1/4 tsp
Instructions
- HEAT a large non-stick frying pan over high. Add 2 tbsp canola oil, then half of the pork tenderloin chunks. Cook until pork is dark golden on all sides, 2 to 3 min. Transfer to a medium bowl. Repeat with remaining pork.
- ADD 2 minced garlic cloves, bay leaves, water, apple-cider vinegar, low-sodium tamari (or soy sauce) and brown sugar to pan. Bring to a boil, then reduce heat to medium-low. Simmer, stirring occasionally, until sauce is slightly thickened, about 3 min. Remove and discard bay leaves. Add pork and cook until cooked through, about 2 more min. Stir in green onions then transfer to a bowl or platter.
- RETURN pan to stovetop over high. Add 1 tbsp canola oil, 2 minced garlic cloves, napa cabbage and salt.
- COOK, stirring often, until tender-crisp, about 2 min. Serve alongside Pork Adobo, with jasmine rice if desired.
Trend alert: Fruit vinegar
This fresh and tangy vinegar is finding its way into everything from saucy reductions to classy cocktails.
Nutrition
Calories 411, Protein 58 g, Carbohydrates 12 g, Fat 14 g, Fibre 1 g, Sodium 832 mg. Excellent source of Vitamin B12Wine Pairings
Saucy pork & cabbage
Pair it with: A Complex Pinot
Boasting a bouquet of spicy cherries, this Ontario pinot noir is a sophisticated wine for the price point and a joy to sip. The tart raspberries and silky tannins make it a charming match for this pork tenderloin recipe.
Our pick: Cave Spring Pinot Noir, Ontario, $18.
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